JP5576513B2 - Oil and fat manufacturing method - Google Patents
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- JP5576513B2 JP5576513B2 JP2013003791A JP2013003791A JP5576513B2 JP 5576513 B2 JP5576513 B2 JP 5576513B2 JP 2013003791 A JP2013003791 A JP 2013003791A JP 2013003791 A JP2013003791 A JP 2013003791A JP 5576513 B2 JP5576513 B2 JP 5576513B2
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B15/00—Solidifying fatty oils, fats, or waxes by physical processes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/12—Refining fats or fatty oils by distillation
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/16—Refining fats or fatty oils by mechanical means
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B7/00—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils
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- Oil, Petroleum & Natural Gas (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Mechanical Engineering (AREA)
- Fats And Perfumes (AREA)
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
Description
本発明は、ラウリン系油脂から低ヨウ素価を有する固形油脂の分別製造方法、特にカカオ代用脂（Cocoa Butter Substitute, CBS）として優れる固形油脂の分別製造方法に関するものである。本発明は、また、ラウリン系油脂を、低ヨウ素価を有する固形油脂と高ヨウ素価を有する液体油脂とに分別する方法に関するものである。 The present invention relates to a method for fractionated production of solid fats and oils having a low iodine value from lauric fats and oils, and more particularly to a method for fractionated production of solid fats and oils that is excellent as a cocoa substitute fat (Cocoa Butter Substitute, CBS). The present invention also relates to a method for separating lauric fats and oils into solid fats and oils having a low iodine value and liquid fats and oils having a high iodine value.
カカオ脂をはじめとするハードバターは、チョコレートを主とした製菓、製パンなどの食品および医薬品、化粧品などに広く用いられている。これらのハードバターとしては、分子内に１つの不飽和結合を有する対称型トリグリセリド（ＳＵＳ、Ｓは飽和脂肪酸、Ｕは不飽和脂肪酸）を主成分とするテンパー型ハードバターや、飽和脂肪酸のみから構成されるＳＳＳ型トリグリセリドを主成分とする非テンパー型ハードバターであるラウリン系ハードバター等が知られている。
一般的に、ラウリン系ハードバターは、上記トリグリセリド成分を含み、ラウリン酸含有率が高い天然の油脂、例えばパーム核油及びヤシ油などのラウリン系油脂を分別し、水素添加して得ることができる。特にラウリン系油脂を分別したヨウ素価５程度のＳＳＳ型トリグリセリドを主成分とする固形油脂は、水素添加しなくてもカカオ代用脂として利用することができ、水素添加等の化学修飾が敬遠される国・地域での需要が見込まれる（非特許文献１）。油脂の分別方法としては、一般に油脂を加熱融解し、静置冷却して固化・晶析し、次いで固化物を圧搾する方法が採用されてきた（特許文献１）。通常、乾式分別で行われるこの方法では、液状部が固形部に相当量混入するため、分別効率は低い。そのため、ヨウ素価５程度のＳＳＳ型トリグリセリドを主成分とする固形油脂を得るためには、製品の収率を１０％以上犠牲にしなければならないことが示されている（非特許文献１）。また、ラウリン系油脂であるパーム核油をスクロースポリエステル等の改質物質の存在下で晶析する方法も検討されてきた(特許文献２)。しかし、この方法は、添加物の除去が困難であるという難点があった。このように、特にヨウ素価５程度のＳＳＳ型トリグリセリドを主成分とする固形油脂を効率よく分別製造する方法は確立されていない。
Hard butter including cocoa butter is widely used in confectionery mainly made of chocolate, foods such as bread making, pharmaceuticals, and cosmetics. These hard butters are composed of tempered hard butter composed mainly of symmetric triglycerides (SUS, S is saturated fatty acid, U is unsaturated fatty acid) having one unsaturated bond in the molecule, or saturated fatty acid only. A lauric hard butter that is a non-tempered hard butter mainly composed of SSS type triglyceride is known.
Generally, lauric hard butter can be obtained by fractionating and hydrogenating natural fats and oils containing the above triglyceride component and having a high lauric acid content, such as palm kernel oil and palm oil. . In particular, solid fats and oils containing SSS-type triglycerides having an iodine value of about 5 that are obtained by separating lauric fats and oils can be used as cocoa substitute oils without hydrogenation, and chemical modifications such as hydrogenation are avoided. Demand in the country / region is expected (Non-Patent Document 1). As a method for separating fats and oils, generally, a method has been employed in which fats and oils are heated and melted, left to cool, solidified and crystallized, and then the solidified product is squeezed (Patent Document 1). In this method, which is usually performed by dry fractionation, a considerable amount of liquid part is mixed into the solid part, so that the fractionation efficiency is low. For this reason, it has been shown that in order to obtain solid fats and oils mainly composed of SSS type triglycerides having an iodine value of about 5, the yield of the product must be sacrificed by 10% or more (Non-patent Document 1). In addition, a method for crystallizing palm kernel oil, which is a lauric fat, in the presence of a modifying substance such as sucrose polyester has been studied (Patent Document 2). However, this method has a drawback that it is difficult to remove the additive. Thus, a method for efficiently separating and producing solid fats and oils mainly composed of SSS type triglycerides having an iodine value of about 5 has not been established.
本発明は、ラウリン系油脂を原料とし、該ラウリン系油脂よりも低いヨウ素価を有する固形油脂の、より効率的で工業的に適した分別製造方法を提供することを目的とする。
本発明は、又、ＳＳＳ型トリグリセリドを主成分とする固形油脂の製造方法を提供することを目的とする。
本発明は、又、原料としてのラウリン系油脂を、低ヨウ素価を有する固形油脂と高ヨウ素価を有する液体油脂とに分別する方法に関するものである。
本発明は、又、特に、カカオ代用脂として優れた特性を有するハードバターの工業的に適した製造方法を提供することを目的とする。
An object of the present invention is to provide a more efficient and industrially suitable fractional production method of a solid fat having a lower iodine value than that of the lauric fat.
Another object of the present invention is to provide a method for producing a solid fat comprising SSS type triglyceride as a main component.
The present invention also relates to a method for separating lauric fats and oils as a raw material into solid fats and oils having a low iodine value and liquid fats and oils having a high iodine value.
Another object of the present invention is to provide an industrially suitable method for producing hard butter having excellent characteristics as a cacao substitute fat.
本発明は、ラウリン酸含有率が高いラウリン系油脂と特定量の炭素数１４〜２２の脂肪酸とを混合し、加熱溶融し、次いで冷却し、晶析し、精製すると、上記課題を解決できるとの知見に基づいてなされたのである。
具体的に、本発明の好ましい態様は以下の通りである。
［１］(１)ラウリン系油脂及び炭素数１４〜２２の脂肪酸を混合して加熱溶融する工程であって、ここで前記脂肪酸の量が、前記ラウリン系油脂と前記脂肪酸との合計質量に対し、０．５〜１５質量％である工程、
(２)前記加熱溶融により得られた加熱溶融物を冷却して晶析物を得る工程、
(３)前記晶析物を固液分離により固形部と液状部とに分別する工程、及び
(４)前記固形部から前記脂肪酸を除去して固形油脂を得る工程を含むこと
を特徴とする、前記固形油脂の製造方法。
The present invention can solve the above problems by mixing a lauric oil / fat having a high lauric acid content and a specific amount of a fatty acid having 14 to 22 carbon atoms, heating and melting, then cooling, crystallization and purification. It was made based on this knowledge.
Specifically, preferred embodiments of the present invention are as follows.
[1] (1) A step of mixing and heating and melting lauric fat and fatty acid having 14 to 22 carbon atoms, wherein the amount of the fatty acid is based on the total mass of the lauric fat and fatty acid. A step of 0.5-15% by mass,
(2) a step of cooling the heated melt obtained by the heat melting to obtain a crystallized product,
(3) a step of separating the crystallized product into a solid part and a liquid part by solid-liquid separation; and
(4) The manufacturing method of the said solid fats and oils including the process of removing the said fatty acid from the said solid part and obtaining solid fats and oils.
［２］ 前記ラウリン系油脂が、精製又は未精製の、パーム核油、パーム核オレイン、パーム核ステアリン、ヤシ油、それらのエステル交換油、及びそれらの１種以上を含む混合油からなる群から選択される１種類または２種類以上である、［１］記載の製造方法。
［３］ 前記ラウリン系油脂が、１２以上のヨウ素価を有する、［１］又は［２］記載の製造方法。
［４］ 前記脂肪酸が、ミリスチン酸、パルミチン酸、ステアリン酸、アラキジン酸及びベヘン酸から選択される飽和脂肪酸である、［１］〜［３］のいずれか１項記載の製造方法。
［５］ 前記固形油脂が、前記ラウリン系油脂のヨウ素価よりも１１以上低下したヨウ素価を有する、［１］〜［４］のいずれか１項記載の製造方法。
［６］ 前記工程(３)の固液分離が、圧搾ろ過によって行われる、［１］〜［５］のいずれか１項記載の製造方法。
［７］ 前記工程(４)の脂肪酸の除去が、150〜300℃での水蒸気蒸留により行われる、［１］〜［６］のいずれか１項記載の製造方法。
[2] From the group which the lauric oil and fat consists of mixed oil containing refined or unrefined palm kernel oil, palm kernel olein, palm kernel stearin, palm oil, transesterified oil thereof, and one or more thereof. [1] The production method according to [1], wherein one kind or two or more kinds are selected.
[3] The production method according to [1] or [2], wherein the lauric oil / fat has an iodine value of 12 or more.
[4] The production method according to any one of [1] to [3], wherein the fatty acid is a saturated fatty acid selected from myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid.
[5] The production method according to any one of [1] to [4], wherein the solid fat has an iodine value that is 11 or more lower than an iodine value of the lauric fat.
[6] The production method according to any one of [1] to [5], wherein the solid-liquid separation in the step (3) is performed by pressure filtration.
[7] The production method according to any one of [1] to [6], wherein the fatty acid removal in the step (4) is performed by steam distillation at 150 to 300 ° C.
［８］ ラウリン系油脂を、前記ラウリン系油脂のヨウ素価よりも１１以上低下したヨウ素価を有する固形油脂と、前記ラウリン系油脂のヨウ素価よりも６以上向上したヨウ素価を有する液体油脂とに分別する方法であって、以下の工程：
(１)前記ラウリン系油脂及び炭素数１４〜２２の脂肪酸を混合して加熱溶融する工程であって、ここで前記脂肪酸の量が、前記ラウリン系油脂と前記脂肪酸との合計質量に対し、０．５〜１５質量％である工程、
(２)前記加熱溶融により得られた加熱溶融物を冷却して晶析物を得る工程、
(３)前記晶析物を固液分離により固形部と液状部とに分別する工程、及び
(４)前記固形部から前記脂肪酸を除去して前記固形油脂を得、及び前記液状部から前記脂肪酸を除去して前記液体油脂を得る工程
を含むこと特徴とする、前記ラウリン系油脂の分別方法。
[8] Solid oils and fats having an iodine value that is 11 or more lower than the iodine value of the lauric oils and liquid oils and fats having an iodine value that is 6 or more higher than the iodine value of the lauric oils. A method for separation, comprising the following steps:
(1) A step of mixing and heating and melting the lauric fat and fatty acid having 14 to 22 carbon atoms, wherein the amount of the fatty acid is 0 with respect to the total mass of the lauric fat and fatty acid. A step of 5 to 15% by mass;
(2) a step of cooling the heated melt obtained by the heat melting to obtain a crystallized product,
(3) a step of separating the crystallized product into a solid part and a liquid part by solid-liquid separation; and
(4) The method for fractionating the lauric oil and fat, comprising the steps of removing the fatty acid from the solid part to obtain the solid fat and oil and removing the fatty acid from the liquid part to obtain the liquid fat and oil. .
本発明の、さらに好ましい態様は以下の通りである。
［Ａ］(１)パーム核油、パーム核オレイン、パーム核ステアリン、ヤシ油、それらのエステル交換油、及びそれらの１種以上を含む混合油からなる群から選択される１種類または２種類以上であるヨウ素価が１２以上であるラウリン系油脂（特に、パーム核油又はパーム核オレイン）及び炭素数１４〜２２の飽和脂肪酸（特に、ミリスチン酸、パルミチン酸、ステアリン酸、アラキジン酸又はベヘン酸）を混合して４０℃以上（好ましくは50℃以上）で加熱溶融する工程であって、ここで前記飽和脂肪酸の量が、前記ラウリン系油脂と前記飽和脂肪酸との合計質量に対し、０．５〜１５質量％、好ましくは１〜１５質量％、より好ましくは２〜１３質量％、更に好ましくは２．５〜１０質量％である工程、
(２)前記加熱溶融により得られた加熱溶融物を30℃以下に冷却して晶析物を得る工程、
(３)前記晶析物を圧搾ろ過により固形部と液状部とに分別する工程、及び
(４)前記固形部から前記脂肪酸を、１５０〜３００℃、好ましくは１８０〜２６０℃での水蒸気蒸留により除去する工程を含むことを特徴とする、前記ラウリン系油脂のヨウ素価よりも１１以上低下したヨウ素価を有する前記固形油脂の製造方法。
［Ｂ］パーム核油、パーム核オレイン、パーム核ステアリン、ヤシ油、それらのエステル交換油、及びそれらの１種以上を含む混合油からなる群から選択される１種類または２種類以上であるヨウ素価が１２以上であるラウリン系油脂（特に、パーム核油又はパーム核オレイン）を、前記ラウリン系油脂のヨウ素価よりも１１以上、好ましくは、１２以上低下したヨウ素価を有する固形油脂と、前記ラウリン系油脂のヨウ素価よりも６以上、好ましくは７以上向上したヨウ素価を有する液体油脂とに分別する方法であって、以下の工程：
(１)前記ラウリン系油脂及び炭素数１４〜２２の飽和脂肪酸（特に、ミリスチン酸、パルミチン酸、ステアリン酸、アラキジン酸又はベヘン酸）を混合して４０℃以上（好ましくは50℃以上）で加熱溶融する工程であって、ここで前記脂肪酸の量が、前記ラウリン系油脂と前記飽和脂肪酸との合計質量に対し、０．５〜１５質量％、好ましくは１〜１５質量％、より好ましくは２〜１３質量％、更に好ましくは２．５〜１０質量％である工程、
(２)前記加熱溶融により得られた加熱溶融物を30℃以下に冷却して晶析物を得る工程、
(３)前記晶析物を圧搾ろ過により固形部と液状部とに分別する工程、及び
(４)前記固形部から前記脂肪酸を、１５０〜３００℃、好ましくは１８０〜２６０℃での水蒸気蒸留により除去して前記固形油脂を得、及び前記液状部から前記脂肪酸を、１５０〜３００℃、好ましくは１８０〜２６０℃での水蒸気蒸留により除去して前記液体油脂を得る工程
を含むこと特徴とする、前記ラウリン系油脂の分別方法。
Further preferred embodiments of the present invention are as follows.
[A] (1) One or two or more types selected from the group consisting of palm kernel oil, palm kernel olein, palm kernel stearin, palm oil, transesterified oils thereof, and mixed oils containing one or more of them Lauric fats and oils (especially palm kernel oil or palm kernel olein) having an iodine value of 12 or more and saturated fatty acids having 14 to 22 carbon atoms (particularly myristic acid, palmitic acid, stearic acid, arachidic acid or behenic acid) Is mixed and heated and melted at 40 ° C. or higher (preferably 50 ° C. or higher), wherein the amount of the saturated fatty acid is 0.5% relative to the total mass of the lauric oil and saturated fatty acid. -15% by weight, preferably 1-15% by weight, more preferably 2-13% by weight, still more preferably 2.5-10% by weight,
(2) a step of cooling the heated melt obtained by the heat melting to 30 ° C. or lower to obtain a crystallized product,
(3) a step of separating the crystallized product into a solid part and a liquid part by squeezing filtration; and
(4) A step of removing the fatty acid from the solid part by steam distillation at 150 to 300 ° C., preferably 180 to 260 ° C., which is 11 or more lower than the iodine value of the lauric oil or fat. The said manufacturing method of the said solid fat which has the iodine number.
[B] One or two or more types of iodine selected from the group consisting of palm kernel oil, palm kernel olein, palm kernel stearin, palm oil, transesterified oils thereof, and mixed oils containing one or more thereof A lauric oil or fat having a value of 12 or more (particularly, palm kernel oil or palm kernel olein) is 11 or more, preferably 12 or more lower than the iodine value of the lauric oil and fat, It is a method of fractionating into liquid fats and oils having an iodine value improved by 6 or more, preferably 7 or more than the iodine value of lauric fats and oils, and the following steps:
(1) Mix the above lauric oil and saturated fatty acid having 14 to 22 carbon atoms (especially myristic acid, palmitic acid, stearic acid, arachidic acid or behenic acid) and heat at 40 ° C. or higher (preferably 50 ° C. or higher). In the melting step, the amount of the fatty acid is 0.5 to 15% by mass, preferably 1 to 15% by mass, and more preferably 2%, based on the total mass of the lauric fat and the saturated fatty acid. ~ 13% by mass, more preferably 2.5-10% by mass,
(2) a step of cooling the heated melt obtained by the heat melting to 30 ° C. or lower to obtain a crystallized product,
(3) a step of separating the crystallized product into a solid part and a liquid part by squeezing filtration; and
(4) The fatty acid is removed from the solid part by steam distillation at 150 to 300 ° C., preferably 180 to 260 ° C. to obtain the solid fat, and the fatty acid is removed from the liquid part at 150 to 300 ° C. Preferably, the method for separating the lauric fats and oils comprises the step of removing by steam distillation at 180 to 260 ° C. to obtain the liquid fats and oils.
本発明によれば、原料であるラウリン系油脂から、該ラウリン系油脂よりも低い、例えば、該ラウリン系油脂のヨウ素価よりも１１以上低下したヨウ素価を有する固形油脂を、従来の製造法と比べて極めて高収率で安定的に分別製造することができる。また、本発明によれば、該ラウリン系油脂を、低ヨウ素価を有する固形油脂、例えば、該ラウリン系油脂のヨウ素価よりも１１以上低下したヨウ素価を有する固形油脂と、高ヨウ素価を有する液体油脂、例えば、該ラウリン系油脂のヨウ素価よりも６以上向上したヨウ素価を有する液体油脂とに分別する方法を提供することができる。さらに、本発明によれば、ラウリン系油脂の精製油を分別原料としても、未精製油と同様に分別できるとの利点が得られる。従って、本発明の製造方法は、カカオ代用脂（ＣＢＳ）として優れるハードバターの分別製造として極めて好適に使用することができる。 According to the present invention, a solid fat having a iodine value lower than that of the lauric fat or oil, for example, 11 or lower than the iodine value of the lauric fat or oil, from the raw material lauric fat or oil is compared with the conventional production method. In comparison with this, it is possible to stably produce the product at a very high yield. Further, according to the present invention, the lauric fat / oil is a solid fat / oil having a low iodine value, for example, a solid fat / oil having an iodine value that is 11 or more lower than the iodine value of the lauric fat / oil, and a high iodine value. It is possible to provide a method for separating liquid oils and fats, for example, liquid oils and fats having an iodine value that is 6 or more higher than the iodine value of the lauric oils and fats. Furthermore, according to this invention, even if refined oil of a lauric fat is used as a fractionation raw material, the advantage that it can fractionate similarly to unrefined oil is acquired. Therefore, the manufacturing method of this invention can be used very suitably as fractional manufacture of the hard butter which is excellent as a cacao substitute fat (CBS).
本発明は、以下の各工程；
(１)ラウリン系油脂及び炭素数１４〜２２の脂肪酸を混合して加熱溶融する工程であって、ここで前記脂肪酸の量が、前記ラウリン系油脂と前記脂肪酸との合計質量に対し、０．５〜１５質量％である工程、
(２)前記加熱溶融により得られた加熱溶融物を冷却して晶析物を得る工程、
(３)前記晶析物を固液分離により固形部と液状部とに分別する工程、及び
(４)前記固形部から前記脂肪酸を除去して固形油脂を得る工程
により、原料であるラウリン系油脂よりも有意に低下したヨウ素価を有する前記固形油脂を製造する方法に関する。以下、各工程に沿って具体的に説明する。
The present invention includes the following steps:
(1) A step of mixing and heating and melting lauric fat and fatty acid having 14 to 22 carbon atoms, wherein the amount of the fatty acid is 0. 0 relative to the total mass of the lauric fat and fatty acid. A step of 5-15% by mass,
(2) a step of cooling the heated melt obtained by the heat melting to obtain a crystallized product,
(3) a step of separating the crystallized product into a solid part and a liquid part by solid-liquid separation; and
(4) The present invention relates to a method for producing the solid fat having an iodine value that is significantly lower than that of a lauric fat, which is a raw material, by removing the fatty acid from the solid portion to obtain a solid fat. Hereinafter, it demonstrates concretely along each process.
工程(１)
工程(１)は、ラウリン系油脂及び炭素数１４〜２２の脂肪酸を混合して加熱溶融する工程である。
本発明で使用できるラウリン系油脂としては、飽和脂肪酸、特にラウリン酸含有率の高い油脂（好ましくはラウリン酸含量が２０質量％以上であり、より好ましくは３０〜６０質量％である）を使用することができる。ラウリン系油脂としては、例えば、パーム核油、パーム核オレイン、パーム核ステアリン及びヤシ油並びにそれらを１種以上含む、エステル交換、水素添加、分別等の処理をした加工油脂を挙げることができる。ここで、加工油脂としては、例えば、上記パーム核油、パーム核オレイン、パーム核ステアリン及びヤシ油等（以下、パーム核油等と言うことがある）を１種以上含み、かつ、炭素数が１６以上、好ましくは１６〜２４の脂肪酸含量が油脂全体に対して９０質量％以上である非ラウリン系油脂（例えばパーム油等）を含むエステル交換油が挙げられる。さらに、本発明で使用できるラウリン系油脂としては、上記パーム核油等のラウリン系の油脂成分の１種以上に加え、非ラウリン系油脂を含む混合油であってもよい。混合油は、上記パーム核油等のラウリン系油脂成分の他、当該パーム核油等を１種以上含むエステル交換油、パーム油、パーム分別油、菜種油、大豆油、ヒマワリ油等の非ラウリン系の油脂成分および該非ラウリン系の油脂成分のエステル交換油を２種以上含むことができる。これらのラウリン系油脂は、精製又は未精製のラウリン系油脂であってもよいが、好ましくは、入手しやすさ及び生産コストの観点から未精製のラウリン系油脂、特に未精製のパーム核油及びパーム核オレインが好適である。ラウリン系油脂のヨウ素価は、例えば、１２以上、好ましくは１３〜５０、より好ましくは１５〜３０、更に好ましくは１７〜２５である。例えば、パーム核油のヨウ素価は、通常１４〜２２であり、パーム核オレインのヨウ素価は、通常２２〜２８であり、ヤシ脂のヨウ素価は、通常７〜１１である。本発明では当該ラウリン系油脂を１種類又は2種類以上の混合物として使用することができる。
Process (1)
Step (1) is a step in which lauric fat and fatty acid having 14 to 22 carbon atoms are mixed and heated and melted.
As lauric fats and oils that can be used in the present invention, saturated fatty acids, particularly fats and oils having a high lauric acid content (preferably lauric acid content is 20% by mass or more, more preferably 30 to 60% by mass) are used. be able to. Examples of lauric fats and oils include palm kernel oil, palm kernel olein, palm kernel stearin and palm oil and processed oils and fats containing one or more of them and subjected to treatments such as transesterification, hydrogenation, and fractionation. Here, as the processed fats and oils, for example, the palm kernel oil, the palm kernel olein, the palm kernel stearin, the palm oil and the like (hereinafter sometimes referred to as palm kernel oil) are included, and the number of carbons is Examples include transesterified oils containing non-lauric fats and oils (for example, palm oil and the like) having a fatty acid content of 16 or more, preferably 16 to 24, of 90% by mass or more based on the whole fats and oils. Furthermore, the lauric fats and oils that can be used in the present invention may be mixed oils containing non-lauric fats and oils in addition to one or more lauric fats and oils such as palm kernel oil. The mixed oil is a non-lauric system such as transesterified oil, palm oil, fractionated palm oil, rapeseed oil, soybean oil, sunflower oil, etc., in addition to lauric oil and fat components such as the above palm kernel oil. And two or more transesterified oils of the non-lauric oil component. These lauric fats and oils may be refined or unrefined lauric fats and oils, but preferably are unrefined lauric fats and oils, particularly unrefined palm kernel oils, from the viewpoint of availability and production costs. Palm kernel olein is preferred. The iodine value of lauric fats and oils is, for example, 12 or more, preferably 13 to 50, more preferably 15 to 30, and still more preferably 17 to 25. For example, the iodine value of palm kernel oil is usually 14-22, the iodine value of palm kernel olein is usually 22-28, and the iodine value of palm fat is usually 7-11. In the present invention, the lauric fats and oils can be used as one kind or a mixture of two or more kinds.
本発明の脂肪酸は、炭素数１４〜２２、好ましくは炭素数１４〜１８の脂肪酸である。本発明で使用できる脂肪酸としては、飽和脂肪酸であっても不飽和脂肪酸であってもよいが好ましくは飽和脂肪酸であり、例えば、ミリスチン酸、パルミチン酸、ステアリン酸、アラキジン酸及びベヘン酸から選択される飽和脂肪酸を挙げることができる。本発明で使用できる脂肪酸の量としては、上記ラウリン系油脂とこの脂肪酸との合計質量に対し、例えば、０．５〜１５質量％、好ましくは１〜１５質量％、より好ましくは２〜１３質量％、更に好ましくは２．５〜１０質量％である。本発明では当該脂肪酸を１種類又は2種類以上の混合物として使用することができる。
本発明では、上記ラウリン系油脂及び上記脂肪酸を混合し、任意に撹拌し、当該ラウリン系油脂と脂肪酸が溶融する温度、例えば４０℃以上、好ましくは５０℃以上、より好ましくは６０〜１００℃に、例えば、０．５〜３時間、好ましくは１〜２時間加熱して、当該ラウリン系油脂と脂肪酸を溶融する。加熱方法としては公知の加熱方法を用いることができるが、例えば所定温度の恒温槽、油浴、蒸気加熱、熱交換等を用いることができる。
The fatty acid of the present invention is a fatty acid having 14 to 22 carbon atoms, preferably 14 to 18 carbon atoms. The fatty acid that can be used in the present invention may be a saturated fatty acid or an unsaturated fatty acid, but is preferably a saturated fatty acid, and is selected from, for example, myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid. And saturated fatty acids. The amount of the fatty acid that can be used in the present invention is, for example, 0.5 to 15% by mass, preferably 1 to 15% by mass, and more preferably 2 to 13% by mass with respect to the total mass of the lauric oil and fatty acid. %, More preferably 2.5 to 10% by mass. In this invention, the said fatty acid can be used as a 1 type, or 2 or more types of mixture.
In the present invention, the lauric fat and fatty acid and the fatty acid are mixed, arbitrarily stirred, and a temperature at which the lauric fat and fatty acid melt, for example, 40 ° C or higher, preferably 50 ° C or higher, more preferably 60 to 100 ° C. For example, the lauric fat and fatty acid are melted by heating for 0.5 to 3 hours, preferably 1 to 2 hours. A known heating method can be used as the heating method. For example, a constant temperature bath, an oil bath, steam heating, heat exchange, or the like can be used.
工程(２)
工程(２)は、上記加熱溶融により得られた加熱溶融物を冷却して晶析物を得る工程である。
上記工程(１)の加熱溶融により得られた加熱溶融物を冷却する。冷却は、撹拌及び/又は静置して行うことができる。冷却は、加熱溶融物を２６℃以下、例えば、１５〜２５℃、好ましくは、１８〜２２℃の温度（以下、「冷却温度」という）に冷却してもよいが、冷却温度に達した後は、攪拌はせずに静置するのが好ましい。冷却時間としては、冷却が十分に行われる時間であればよいが、上記冷却温度に、例えば０．５〜２４時間、好ましくは１〜１２時間、より好ましくは２〜６時間保持することが適当である。
上記のように冷却することによって、晶析物を得ることができる。得られる晶析物は、いわゆるケーキの状態であり、固形部と液状部が混在した状態にある。
Process (2)
Step (2) is a step of obtaining a crystallized product by cooling the heated melt obtained by the heat melting.
The heated melt obtained by heating and melting in the above step (1) is cooled. Cooling can be performed with stirring and / or standing. For cooling, the heated melt may be cooled to a temperature of 26 ° C. or lower, for example, 15 to 25 ° C., preferably 18 to 22 ° C. (hereinafter referred to as “cooling temperature”). It is preferable to stand without stirring. The cooling time may be a time sufficient for cooling, but it is appropriate to hold the above cooling temperature at, for example, 0.5 to 24 hours, preferably 1 to 12 hours, more preferably 2 to 6 hours. It is.
A crystallized product can be obtained by cooling as described above. The obtained crystallized product is in a so-called cake state, in which a solid part and a liquid part are mixed.
工程(３)
工程(３)は、上記晶析物を固液分離により固形部と液状部とに分別する工程である。
まず、上記工程(２)で得られる晶析物を、任意に破砕し、固形部と液状部とに固液分離する。破砕は、例えば、金網や市販のジューサー、カッターなどを用い、例えば、室温以下の温度（好ましくは２０〜２７℃）で、流動性が出るまで破砕することが好ましい。固液分離は、圧搾ろ過や減圧ろ過により行われる。圧搾ろ過は、例えば、パーム油等の分別ろ過等で使用する圧搾ろ過機などを用い、室温以下の温度（好ましくは２０〜２７℃）で、例えば１０〜３０kgf/cm2、好ましくは１２〜２１kgf/cm2、より好ましくは１４〜１７kgf/cm2程度の圧搾圧力下で行なうのがよい。
Process (3)
Step (3) is a step of separating the crystallized product into a solid part and a liquid part by solid-liquid separation.
First, the crystallized product obtained in the above step (2) is arbitrarily crushed and solid-liquid separated into a solid part and a liquid part. The crushing is preferably performed using, for example, a wire mesh, a commercially available juicer, a cutter, or the like, for example, at a temperature below room temperature (preferably 20 to 27 ° C.) until fluidity is obtained. Solid-liquid separation is performed by squeeze filtration or vacuum filtration. For example, the press filtration uses a press filter used for fractional filtration of palm oil or the like, and is at a temperature below room temperature (preferably 20 to 27 ° C.), for example, 10 to 30 kgf / cm 2 , preferably 12 to 21 kgf. / cm 2 , more preferably under a pressing pressure of about 14 to 17 kgf / cm 2 .
工程(４)
工程(４)は、上記工程(３)で得られる固形部から上記脂肪酸を除去して固形油脂を得る工程である。固形部から上記脂肪酸を除去する工程は、いわゆる固形油脂の精製工程であり、例えば、通常の油脂の精製工程として公知の脱酸工程及び／又は脱臭工程と同様の方法を精製工程として利用できる。具体的には、脱酸工程に従う場合、例えば、８０〜９０℃程度に加温した上記固形部(油脂)に、油脂中の遊離脂肪酸に対して５〜４０質量％過剰のアルカリ水溶液を添加攪拌し、遠心分離により、沈殿物を除去することにより、固形部(油脂)中に含まれる遊離した脂肪酸を除去することができる。また、脱臭工程に従う場合、上記固形部(油脂)を、例えば、１５０〜３００℃、好ましくは１８０〜２６０℃、より好ましくは２００〜２４０℃程度での温度下で水蒸気蒸留にかけて行う。水蒸気蒸留は、例えば、蒸留容器に上記固形部(油脂)を入れ、好ましくは１３〜２７００Pa、より好ましくは１３０〜１３５０Paの減圧下かつ上記温度下にある油脂に、水蒸気を、例えば３０〜２７０分、好ましくは６０〜１８０分、より好ましくは９０〜１２０分間当該蒸留容器に連続的に導入することにより行われ、結果として水と共に脂肪酸を除去することができる。ラウリン系油脂の精製においては、アルカリでの脱酸処理が省かれる場合が多いので、脂肪酸は、油脂の最終工程である脱臭工程で除かれるのが好ましい。
上記精製工程とは別に、必要に応じて、脱色等の通常行う油脂の精製を行ってもよい。
Process (4)
Step (4) is a step of obtaining the solid fat by removing the fatty acid from the solid part obtained in the step (3). The step of removing the fatty acid from the solid part is a so-called solid oil refining step, and for example, a method similar to the known deoxidation step and / or deodorization step can be used as the refining step. Specifically, when following the deoxidation step, for example, an alkaline aqueous solution in excess of 5 to 40% by mass with respect to the free fatty acid in the fat is added to the solid part (oil and fat) heated to about 80 to 90 ° C. and stirred. The free fatty acid contained in the solid portion (oil / fat) can be removed by removing the precipitate by centrifugation. Moreover, when following a deodorizing process, the said solid part (oil and fat) is subjected to steam distillation under the temperature of about 150-300 degreeC, Preferably it is 180-260 degreeC, More preferably, about 200-240 degreeC, for example. In the steam distillation, for example, the solid part (oil / fat) is put in a distillation vessel, and the steam is applied to the oil / fat under a reduced pressure of 13 to 2700 Pa, more preferably 130 to 1350 Pa and the temperature, for example, 30 to 270 minutes. , Preferably 60 to 180 minutes, more preferably 90 to 120 minutes, by continuously introducing into the distillation vessel, and as a result, the fatty acid can be removed together with water. In the purification of lauric fats and oils, since deoxidation treatment with alkali is often omitted, it is preferable that fatty acids are removed in a deodorizing step which is the final step of fats and oils.
Apart from the above-described purification step, oil or fat that is usually performed, such as decolorization, may be purified as necessary.
固形油脂の製造方法
上述の工程(１)〜(４)に基づいて、原料であるラウリン系油脂から、本発明の目的物である固形油脂を製造することができる。当該固形油脂は、例えば、前記ラウリン系油脂のヨウ素価よりも１１以上、好ましくは１１．４〜１８、より好ましくは１２〜１６程度低下したヨウ素価を有することが適当である。即ち、本発明の方法により、原料であるラウリン系油脂のヨウ素価に対し、最終生成物の固形油脂のヨウ素価を１１以上、好ましくは１１．４〜１８、より好ましくは１２〜１６程度下げることが可能である。より具体的には、ラウリン系油脂としてパーム核油（ヨウ素価＝１４〜２２）を使用する場合、好ましくは７以下、より好ましくは３．０以上６．６以下、更に好ましくは４．０以上６．０以下のヨウ素価を有する固形油脂を得ることができる。同様に、ラウリン系油脂としてパーム核オレイン（ヨウ素価＝２２〜２８）を使用する場合、好ましくは１１以下、より好ましくは１０以下、更に好ましくは９．５以下のヨウ素価を有する固形油脂を得ることができる。更に別の態様としては、原料であるラウリン系油脂のヨウ素価の、例えば４０％以下、好ましくは３７％以下、より好ましくは３５％以下のヨウ素価を有する固形油脂を得ることが好適である。
Production method of solid fats and oils Based on the above-mentioned steps (1) to (4), the solid fats and oils that are the object of the present invention can be produced from the lauric fats and oils that are raw materials. For example, the solid fat has an iodine value that is 11 or more, preferably 11.4 to 18, more preferably 12 to 16 lower than the iodine value of the lauric fat. That is, by the method of the present invention, the iodine value of the final product solid fat is reduced by 11 or more, preferably 11.4 to 18, more preferably about 12 to 16 with respect to the iodine value of the raw material lauric fat. Is possible. More specifically, when palm kernel oil (iodine value = 14-22) is used as the lauric fat, it is preferably 7 or less, more preferably 3.0 or more and 6.6 or less, and still more preferably 4.0 or more. A solid fat having an iodine value of 6.0 or less can be obtained. Similarly, when palm kernel olein (iodine value = 22-28) is used as the lauric oil, a solid oil having an iodine value of preferably 11 or less, more preferably 10 or less, and even more preferably 9.5 or less is obtained. be able to. As yet another aspect, it is suitable to obtain a solid fat having an iodine value of, for example, 40% or less, preferably 37% or less, more preferably 35% or less of the iodine value of the raw material lauric fat.
ラウリン系油脂の分別
上記工程(１)〜(４)により、原料であるラウリン系油脂を所定の液体油脂と所定の固体油脂に分別することができる。具体的には、工程(３)において上記晶析物を固液分離により固形部と液状部とに分別し、固形油脂は、上述の通り工程(４)の精製工程によって上記固形部から上記脂肪酸を除去して固形油脂を得ることができる。また、液体油脂も固形油脂と同様に、工程(４)の精製工程によって、すなわち、150〜300℃、好ましくは180〜260℃、より好ましくは200〜240℃程度での温度下で水蒸気蒸留にかけることにより、上記液状部から上記脂肪酸を除去して液体油脂を得ることができる。得られる液体油脂は、例えば、前記ラウリン系油脂のヨウ素価よりも６以上、好ましくは７〜１０、より好ましくは７．５〜９．５、更に好ましくは、８〜９程度向上したヨウ素価を有することが適当である。即ち、本発明の方法により、原料であるラウリン系油脂のヨウ素価に対し、最終生成物の液体油脂のヨウ素価を６以上、好ましくは７〜１０、より好ましくは７．５〜９．５、更に好ましくは、８〜９程度上げることが可能である。より具体的には、ラウリン系油脂としてパーム核油（ヨウ素価＝１４〜２２）を使用する場合、好ましくは２５以上、より好ましくは２５．５以上、更に好ましくは２６以上のヨウ素価を有する液体油脂を得ることができる。同様に、ラウリン系油脂としてパーム核オレイン（ヨウ素価＝２２〜２８）を使用する場合、好ましくは３０以上、より好ましくは３１以上、更に好ましくは３２以上のヨウ素価を有する液体油脂を得ることができる。更に別の態様としては、原料であるラウリン系油脂のヨウ素価の、例えば１３８％以上、好ましくは１４０％以上、より好ましくは１４２％以上のヨウ素価を有する液体油脂を得ることが好適である。
本発明の分別方法によれば、従来法と比較して、固形部と液状部の分別比率を変えずに、よりヨウ素価の低い固形油脂とよりヨウ素価の高い液体油脂とに分けることができる。
Separation of lauric fats and oils According to the above steps (1) to (4), the raw material lauric fats and oils can be separated into predetermined liquid oils and fats. Specifically, in the step (3), the crystallized product is separated into a solid part and a liquid part by solid-liquid separation, and the solid fat is separated from the solid part by the refining process of the step (4) as described above. Can be removed to obtain a solid fat. Similarly to solid fats and oils, liquid fats and oils are subjected to steam distillation at a temperature of about 150 to 300 ° C., preferably 180 to 260 ° C., more preferably about 200 to 240 ° C., by the purification step of step (4). By applying, the fatty acid can be removed from the liquid part to obtain a liquid fat. The liquid oil obtained has, for example, an iodine value that is improved by 6 or more, preferably 7 to 10, more preferably 7.5 to 9.5, and even more preferably about 8 to 9 than the iodine value of the lauric oil. It is suitable to have. That is, by the method of the present invention, the iodine value of the final product liquid fat is 6 or more, preferably 7 to 10, more preferably 7.5 to 9.5, relative to the iodine value of the raw material lauric fat. More preferably, it can be raised by about 8-9. More specifically, when palm kernel oil (iodine number = 14-22) is used as the lauric fat, it is preferably a liquid having an iodine value of 25 or more, more preferably 25.5 or more, and even more preferably 26 or more. Oils and fats can be obtained. Similarly, when palm kernel olein (iodine value = 22-28) is used as the lauric fat, it is preferable to obtain a liquid fat having an iodine value of preferably 30 or more, more preferably 31 or more, and even more preferably 32 or more. it can. As yet another aspect, it is suitable to obtain a liquid fat having an iodine value of, for example, 138% or more, preferably 140% or more, more preferably 142% or more of the iodine value of the raw material lauric fat.
According to the separation method of the present invention, it is possible to divide into a solid oil and fat having a lower iodine value and a liquid oil and fat having a higher iodine value without changing the separation ratio of the solid part and the liquid part as compared with the conventional method. .
本発明の方法により得られる固形油脂は、特にカカオ代用脂（ＣＢＳ）として優れるハードバターとして、好適に用いることができる。特にヨウ素価５程度のＳＳＳ型トリグリセリドを主成分とする固形油脂は、水素添加しなくてもカカオ代用脂として利用することができる。
チョコレート製品は、上記のハードバターを主体した油脂成分および糖成分とからなる。上記ハードバターは油脂成分中に４０質量％以上、好ましくは６０質量％以上、さらに好ましくは８０質量％以上含まれていることが好ましい。糖成分としては通常チョコレートに使用されるものであれば何でもかまわない。例えば、ショ糖、果糖、あるいはこれらの混合物をあげることができる。ソルビトールなどの糖アルコールを用いても良い。また、通常のチョコレート製品に含まれる任意の成分についても含ませることができる。これらの例としては、カカオ固形分、乳化剤（通常レシチン）、香料、脱脂粉乳、全脂粉乳などがあげられる。
本発明の方法により得られる液体油脂は、例えば、飲料用液状クリーム、アイスクリーム、コーティングチョコレート、菓子等用のスプレーオイル、離形油等に利用することができる。なお、本発明においては環境温度の変化による油脂の状態変化（例えば、固体から液体への変化や、液体から固体への変化）の如何にかかわらず、ラウリン系油脂を固液分離（分別）することにより得られた固形部から得られる油脂は固形油脂、液状部から得られる油脂は液体油脂とする。
次に本発明を実施例により詳細に説明する。
The solid fat obtained by the method of the present invention can be suitably used as a hard butter that is particularly excellent as a cacao substitute fat (CBS). In particular, solid fats and oils mainly composed of SSS type triglycerides having an iodine value of about 5 can be used as cocoa substitute fats without hydrogenation.
The chocolate product is composed of an oil and fat component and a sugar component mainly composed of the hard butter. The hard butter is preferably contained in the oil and fat component by 40% by mass or more, preferably 60% by mass or more, and more preferably 80% by mass or more. Any sugar component can be used as long as it is usually used in chocolate. For example, sucrose, fructose, or a mixture thereof can be mentioned. Sugar alcohols such as sorbitol may be used. Moreover, it can also be included about the arbitrary components contained in a normal chocolate product. Examples of these include cocoa solids, emulsifier (usually lecithin), fragrance, skim milk powder, whole milk powder and the like.
The liquid fat obtained by the method of the present invention can be used for, for example, beverage liquid cream, ice cream, coated chocolate, spray oil for confectionery, release oil, and the like. In the present invention, lauric fats and oils are subjected to solid-liquid separation (separation) regardless of changes in the state of fats and oils due to changes in environmental temperature (for example, changes from solid to liquid or changes from liquid to solid). The fats and oils obtained from the solid part thus obtained are solid fats and oils and fats obtained from the liquid part are liquid fats and oils.
EXAMPLES Next, an Example demonstrates this invention in detail.
＜ヨウ素価の測定方法＞
A.O.C.S.試験法(Official Method Cd 1-25)を用いてヨウ素価を測定した。具体的には、試料油脂０．５〜３ｇにシクロヘキサン１０ｍＬを加えて溶解させた後、ウィイス液２５ｍＬを加えて暗所に１時間放置する。その後、１０ｇ/１００ｍＬのヨウ化カリウム溶液２０ｍＬと水１００ｍＬを加えて反応を停止した後、０．１Ｎチオ硫酸ナトリウムで滴定し、油脂に付加したヨウ素量を求める。ヨウ素価換算方法は、以下の式に基づく。
ヨウ素価＝（A−B）×F×1.269／C
A：上記測定試験のうち、試料油脂を加えない空試験の0.1mol/Lチオ硫酸ナトリウム標準液使用量(ml)
B：上記測定試験における0.1mol/Lチオ硫酸ナトリウム標準液使用量(ml)
F：0.1mol/Lチオ硫酸ナトリウムの補正係数（本例では１．００５）
C：試料油脂使用量(g)
<Method for measuring iodine value>
Iodine value was measured using AOCS test method (Official Method Cd 1-25). Specifically, 10 mL of cyclohexane is added to 0.5 to 3 g of sample oil and fat and dissolved, and then 25 mL of a Wiis solution is added and left in a dark place for 1 hour. Thereafter, 20 mL of 10 g / 100 mL potassium iodide solution and 100 mL of water are added to stop the reaction, and titration is performed with 0.1 N sodium thiosulfate to obtain the amount of iodine added to the oil. The iodine value conversion method is based on the following formula.
Iodine value = (A-B) x F x 1.269 / C
A: Of the above measurement test, 0.1 mol / L sodium thiosulfate standard solution used in the blank test without adding sample oil (ml)
B: Amount of 0.1 mol / L sodium thiosulfate standard solution used in the above measurement test (ml)
F: Correction factor of 0.1 mol / L sodium thiosulfate (1.005 in this example)
C: Sample oil and fat consumption (g)
＜未精製パーム核油の分別＞
比較例１
未精製のパーム核油 (ヨウ素価：18.0) 500.0gを、60℃の恒温水槽を用い、該６０℃で１時間加熱し、当該未精製のパーム核油を完全に溶融した。溶融した油脂をポリプロピレン製容器に入れ、20℃の恒温水槽にて12時間静置して冷却固化し、ケーキを晶析させた。得られたケーキを、ジューサー (ＳＡＮＹＯ社製、型番ＳＭ−Ｒ２１) に投入し、２５℃にて流動性が出るまで断続的に破砕した後、同じく２５℃で圧搾ろ過(圧搾圧力15.3kgf/cm2)にて固液分離を行い、固形部（固形油脂）および液状部（液体油脂）を得た。比較例１においては脂肪酸の添加はないが、念のため脱臭処理を行った。脱臭処理は、得られた固形部及び液状部を、それぞれ別々の蒸留容器内に導入し、２トール(２６７Ｐａ)の減圧下、２３０℃で９０分間、水蒸気を上記蒸留容器内に導入することによって行った。この脱臭処理により脂肪酸を除去して精製された固形油脂及び液体油脂を得た。結果を表１に示す。
<Separation of unrefined palm kernel oil>
Comparative Example 1
500.0 g of unrefined palm kernel oil (iodine value: 18.0) was heated at 60 ° C. for 1 hour using a constant temperature water bath at 60 ° C. to completely melt the unrefined palm kernel oil. The melted fats and oils were put into a polypropylene container and left to stand in a constant temperature water bath at 20 ° C. for 12 hours to cool and solidify to crystallize the cake. The obtained cake was put into a juicer (manufactured by SANYO, model number SM-R21) and crushed intermittently until fluidity was obtained at 25 ° C., and then pressed and filtered at 25 ° C. (pressing pressure 15.3 kgf / cm). Solid-liquid separation was performed in 2 ) to obtain a solid part (solid fat) and a liquid part (liquid fat). In Comparative Example 1, no fatty acid was added, but deodorization treatment was performed just in case. The deodorization treatment is performed by introducing the obtained solid part and liquid part into separate distillation containers and introducing water vapor into the distillation container at 230 ° C. for 90 minutes under a reduced pressure of 2 Torr (267 Pa). went. By this deodorization treatment, fatty acids were removed and purified solid oil and liquid oil were obtained. The results are shown in Table 1.
比較例２
比較例１と同じパーム核油150gを、60℃の恒温水槽を用い、該６０℃で１時間加熱し、当該パーム核脂を完全に溶融した。溶融した油脂をガラス製晶析フラスコに入れ、アセトン600gを加えて混合添加した後、0℃の恒温水槽にて2時間撹拌冷却し、スラリーを得た。得られたスラリーを、水流アスピレーター (ヤマト科学社製ハンディアスピレーターＷＰ−５１) を用いた減圧ろ過にて固液分離した。減圧ろ過の際、固形部を新たに300gのアセトンで洗浄し、結晶表面に残存している液状部を除去する操作を行った。得られた固形部と液状部から、加熱減圧処理によってアセトンを完全に除去した。比較例２においては脂肪酸の添加はないが、得られた固形部及び液状部を、比較例１と同じ脱臭処理を行って脂肪酸を除去し、精製された固形油脂及び液体油脂を得た。結果を表１に示す。
比較例３
比較例１と同じパーム核油450.0gと、ラウリン酸 (和光純薬工業製)50.0gを混合し、60℃の恒温水槽を用い、該６０℃で１時間加熱し、当該パーム核脂とラウリン酸を完全に溶融した。溶融した加熱溶融物を、ポリプロピレン製容器に入れ、18℃の恒温水槽にて12時間静置して冷却固化し、ケーキを晶析させた。以降の操作は比較例１と同様にして行い、脂肪酸を除去して精製された固形油脂及び液体油脂を得た。結果を表１に示す。
Comparative Example 2
The same palm kernel oil 150g as the comparative example 1 was heated at 60 degreeC for 1 hour using the 60 degreeC thermostat, and the said palm kernel fat was melt | dissolved completely. The molten oil was put into a glass crystallization flask, 600 g of acetone was added and mixed and added, and then stirred and cooled in a constant temperature water bath at 0 ° C. for 2 hours to obtain a slurry. The obtained slurry was subjected to solid-liquid separation by vacuum filtration using a water flow aspirator (Yamato Scientific Co., Ltd. Handiaspirator WP-51). During the filtration under reduced pressure, the solid part was newly washed with 300 g of acetone, and the liquid part remaining on the crystal surface was removed. Acetone was completely removed from the obtained solid part and liquid part by heating and decompression treatment. In Comparative Example 2, no fatty acid was added, but the obtained solid part and liquid part were subjected to the same deodorizing treatment as in Comparative Example 1 to remove the fatty acid to obtain purified solid oil and liquid oil. The results are shown in Table 1.
Comparative Example 3
450.0 g of the same palm kernel oil as Comparative Example 1 and 50.0 g of lauric acid (manufactured by Wako Pure Chemical Industries, Ltd.) are mixed and heated at 60 ° C. for 1 hour using a 60 ° C. constant temperature water bath. The acid was completely melted. The molten heated melt was put into a polypropylene container and allowed to stand for 12 hours in a constant temperature water bath at 18 ° C. to cool and solidify to crystallize the cake. Subsequent operations were performed in the same manner as in Comparative Example 1 to obtain solid oil and liquid oil purified by removing fatty acids. The results are shown in Table 1.
実施例１
比較例１と同じパーム核油450.0gと、ミリスチン酸 (和光純薬工業製)50.0gを混合し、60℃の恒温水槽を用い、該６０℃で１時間加熱し、当該パーム核脂とミリスチン酸を完全に溶融した。溶融した加熱溶融物を、ポリプロピレン製容器に入れ、20℃の恒温水槽にて12時間静置して冷却固化し、ケーキを晶析させた。以降の操作は比較例１と同様にして行い、脂肪酸を除去して精製された固形油脂及び液体油脂を得た。結果を表１に示す。
実施例２
比較例１と同じパーム核油475.0gと、パルミチン酸 (和光純薬工業製)25.0gを混合し、60℃の恒温水槽を用い、該６０℃で１．５時間加熱し、当該パーム核脂とパルミチン酸を完全に溶融した。溶融した加熱溶融物を、ポリプロピレン製容器に入れ、21℃の恒温水槽にて12時間静置して冷却固化し、ケーキを晶析させた。以降の操作は比較例１と同様にして行い、脂肪酸を除去して精製された固形油脂及び液体油脂を得た。結果を表１に示す。
Example 1
450.0 g of the same palm kernel oil as Comparative Example 1 and 50.0 g of myristic acid (manufactured by Wako Pure Chemical Industries, Ltd.) are mixed and heated at 60 ° C. for 1 hour using a 60 ° C. constant temperature water bath. The acid was completely melted. The molten heated melt was put in a polypropylene container and allowed to stand in a constant temperature water bath at 20 ° C. for 12 hours to cool and solidify to crystallize the cake. Subsequent operations were performed in the same manner as in Comparative Example 1 to obtain solid oil and liquid oil purified by removing fatty acids. The results are shown in Table 1.
Example 2
The same palm kernel oil 475.0 g as in Comparative Example 1 and 25.0 g palmitic acid (manufactured by Wako Pure Chemical Industries, Ltd.) were mixed and heated at 60 ° C. for 1.5 hours using the 60 ° C. constant temperature water bath. And palmitic acid was completely melted. The melted heated melt was put into a polypropylene container and allowed to stand for 12 hours in a constant-temperature water bath at 21 ° C. to cool and solidify to crystallize the cake. Subsequent operations were performed in the same manner as in Comparative Example 1 to obtain solid oil and liquid oil purified by removing fatty acids. The results are shown in Table 1.
実施例３
比較例１と同じパーム核油487.5gと、ステアリン酸 (和光純薬工業製)12.5gを混合し、60℃の恒温水槽を用い、該６０℃で１．５時間加熱し、当該パーム核脂とステアリン酸を完全に溶融した。溶融した加熱溶融物を、ポリプロピレン製容器に入れ、21℃の恒温水槽にて12時間静置して冷却固化し、ケーキを晶析させた。以降の操作は比較例１と同様にして行い、脂肪酸を除去して精製された固形油脂及び液体油脂を得た。結果を表１に示す。
実施例４
比較例１と同じパーム核油487.5gと、ベヘン酸 (和光純薬工業製)12.5gを混合し、60℃の恒温水槽を用い、該６０℃で２時間加熱し、当該パーム核脂とベヘン酸を完全に溶融した。溶融した加熱溶融物を、ポリプロピレン製容器に入れ、21℃の恒温水槽にて12時間静置して冷却固化し、ケーキを晶析させた。以降の操作は比較例１と同様にして行い、脂肪酸を除去して精製された固形油脂及び液体油脂を得た。結果を表１に示す。
Example 3
487.5 g of the same palm kernel oil as in Comparative Example 1 and 12.5 g of stearic acid (manufactured by Wako Pure Chemical Industries, Ltd.) are mixed and heated at 60 ° C. for 1.5 hours using the 60 ° C. constant temperature water bath. And stearic acid were completely melted. The melted heated melt was put into a polypropylene container and allowed to stand for 12 hours in a constant-temperature water bath at 21 ° C. to cool and solidify to crystallize the cake. Subsequent operations were performed in the same manner as in Comparative Example 1 to obtain solid oil and liquid oil purified by removing fatty acids. The results are shown in Table 1.
Example 4
487.5 g of the same palm kernel oil as in Comparative Example 1 and 12.5 g of behenic acid (manufactured by Wako Pure Chemical Industries, Ltd.) are mixed and heated at 60 ° C. for 2 hours using the 60 ° C. constant temperature water bath. The acid was completely melted. The melted heated melt was put into a polypropylene container and allowed to stand for 12 hours in a constant-temperature water bath at 21 ° C. to cool and solidify to crystallize the cake. Subsequent operations were performed in the same manner as in Comparative Example 1 to obtain solid oil and liquid oil purified by removing fatty acids. The results are shown in Table 1.
以下に示す表１〜３中、脂肪酸添加量は、原料油脂と添加した脂肪酸の合計質量を１００質量%とした場合の添加した脂肪酸の質量％を表す。また、表１〜３中、固形部および液状部の質量％は、脂肪酸を除去する前(精製前)の固形部および液状部の合計質量を１００質量％とした場合の各固形部および液状部の質量％を表す。 In Tables 1 to 3 shown below, the fatty acid addition amount represents the mass% of the added fatty acid when the total mass of the raw oil and fat and the added fatty acid is 100 mass%. In Tables 1 to 3, the mass% of the solid part and the liquid part means that each solid part and liquid part when the total mass of the solid part and the liquid part before removing the fatty acid (before purification) is 100% by mass. The mass% is expressed.
表１
＜精製パーム核油の分別＞
比較例３
精製パーム核油 (ヨウ素価：18.0) 500.0g を、60℃で完全に溶融した。溶融した油脂をポリプロピレン製容器に入れ、21℃の恒温水槽にて12時間静置して冷却固化し、ケーキを晶析させた。以降の操作は比較例１と同様にして行い、脂肪酸を除去して精製された固形油脂及び液体油脂を得た。結果を表２に示す。
実施例５
比較例３と同じパーム核油498.0gと、ステアリン酸(和光純薬工業製)2.0gを混合し、60℃で完全に溶融した。溶融した加熱溶融物をポリプロピレン製容器に入れ、22℃の恒温水槽にて12時間静置して冷却固化し、ケーキを晶析させた。以降の操作は比較例３と同様にして行い、脂肪酸を除去して精製された固形油脂及び液体油脂を得た。結果を表２に示す。
<Separation of refined palm kernel oil>
Comparative Example 3
500.0 g of refined palm kernel oil (iodine value: 18.0) was completely melted at 60 ° C. The melted fats and oils were put in a polypropylene container and left to stand in a constant temperature water bath at 21 ° C. for 12 hours to cool and solidify to crystallize the cake. Subsequent operations were performed in the same manner as in Comparative Example 1 to obtain solid oil and liquid oil purified by removing fatty acids. The results are shown in Table 2.
Example 5
498.0 g of the same palm kernel oil as Comparative Example 3 and 2.0 g of stearic acid (manufactured by Wako Pure Chemical Industries, Ltd.) were mixed and completely melted at 60 ° C. The melted heated melt was put into a polypropylene container and allowed to stand in a constant temperature water bath at 22 ° C. for 12 hours to be cooled and solidified to crystallize the cake. Subsequent operations were performed in the same manner as in Comparative Example 3 to obtain solid oil and liquid oil purified by removing fatty acids. The results are shown in Table 2.
表２
＜精製パーム核オレインの分別＞
比較例４
未精製のパーム核オレイン (ヨウ素価：24.2) 500.0gを、60℃で完全に溶融した。溶融した油脂をポリプロピレン製容器に入れ、15℃の恒温水槽にて12時間静置して冷却固化し、ケーキを晶析させた。以降の操作は比較例１と同様にして行い、脂肪酸を除去して精製された固形油脂及び液体油脂を得た。結果を表３に示す。
実施例６
比較例４と同じパーム核オレイン487.5gと、ステアリン酸(和光純薬工業製) 12.5gを混合し、60℃で完全に溶融した。溶融した加熱溶融物をポリプロピレン製容器に入れ、15℃の恒温水槽にて12時間静置して冷却固化し、ケーキを晶析させた。以降の操作は比較例１と同様にして行い、脂肪酸を除去して精製された固形油脂及び液体油脂を得た。結果を表３に示す。
<Separation of purified palm kernel olein>
Comparative Example 4
500.0 g of crude palm kernel olein (iodine number: 24.2) was completely melted at 60 ° C. The melted fats and oils were put into a polypropylene container and left to stand in a constant temperature water bath at 15 ° C. for 12 hours to cool and solidify to crystallize the cake. Subsequent operations were performed in the same manner as in Comparative Example 1 to obtain solid oil and liquid oil purified by removing fatty acids. The results are shown in Table 3.
Example 6
487.5 g of the same palm kernel olein as in Comparative Example 4 and 12.5 g of stearic acid (manufactured by Wako Pure Chemical Industries, Ltd.) were mixed and completely melted at 60 ° C. The melted heated melt was put into a polypropylene container and allowed to stand in a constant temperature water bath at 15 ° C. for 12 hours to cool and solidify to crystallize the cake. Subsequent operations were performed in the same manner as in Comparative Example 1 to obtain solid oil and liquid oil purified by removing fatty acids. The results are shown in Table 3.
表３
Claims (8)
(２)前記加熱溶融により得られた加熱溶融物を冷却して晶析物を得る工程、
(３)前記晶析物を固液分離により固形部と液状部とに分別する工程、及び
(４)前記固形部から前記脂肪酸を除去して固形油脂を得る工程を含むこと
を特徴とする、前記固形油脂の製造方法。 (1) A step of mixing and heating and melting lauric fat and fatty acid having 14 to 22 carbon atoms, wherein the amount of the fatty acid is 0. 0 relative to the total mass of the lauric fat and fatty acid. A step of 5-15% by mass,
(2) a step of cooling the heated melt obtained by the heat melting to obtain a crystallized product,
(3) a step of separating the crystallized product into a solid part and a liquid part by solid-liquid separation; and
(4) The manufacturing method of the said solid fats and oils including the process of removing the said fatty acid from the said solid part and obtaining solid fats and oils.
(１)前記ラウリン系油脂及び炭素数１４〜２２の脂肪酸を混合して加熱溶融する工程であって、ここで前記脂肪酸の量が、前記ラウリン系油脂と前記脂肪酸との合計質量に対し、０．５〜１５質量％である工程、
(２)前記加熱溶融により得られた加熱溶融物を冷却して晶析物を得る工程、
(３)前記晶析物を固液分離により固形部と液状部とに分別する工程、及び
(４)前記固形部から前記脂肪酸を除去して前記固形油脂を得、及び前記液状部から前記脂肪酸を除去して前記液体油脂を得る工程
を含むこと特徴とする、前記ラウリン系油脂の分別方法。 A method of separating lauric fats and oils into solid fats and oils having an iodine value of 11 or more lower than the iodine value of the lauric fats and liquid fats and oils having an iodine value improved by 6 or more than the iodine value of the lauric fats and oils And the following steps:
(1) A step of mixing and heating and melting the lauric fat and fatty acid having 14 to 22 carbon atoms, wherein the amount of the fatty acid is 0 with respect to the total mass of the lauric fat and fatty acid. A step of 5 to 15% by mass;
(2) a step of cooling the heated melt obtained by the heat melting to obtain a crystallized product,
(3) a step of separating the crystallized product into a solid part and a liquid part by solid-liquid separation; and
(4) The method for fractionating the lauric oil and fat, comprising the steps of removing the fatty acid from the solid part to obtain the solid fat and oil and removing the fatty acid from the liquid part to obtain the liquid fat and oil. .
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| EP14737796.4A EP2944684A4 (en) | 2013-01-11 | 2014-01-07 | Method for producing oil or fat |
| PCT/JP2014/050072 WO2014109313A1 (en) | 2013-01-11 | 2014-01-07 | Method for producing oil or fat |
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| ES2549194B2 (en) * | 2015-09-18 | 2016-02-10 | Aceites Del Sur-Coosur, S.A. | Procedure for obtaining solid fat with a low content of saturated fatty acids |
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